Question 1:
1. Discuss and illustrate out the main considerations regarding:
i. Menu planning
ii. Menu designing
iii. Menu engineering
iv. Menu analysis
Support each of your answers with appropriate illustrations from real life situations.
Question 2:
2. What do you understand by the term Food & Beverages Merchandising? Mention and illustrate out the various ways to merchandise food & beverages for the hotel with at least five Food & Beverages outlets.
Question 3:
3. Why is it significant for a hotel to have an effective, efficient and practical control system?
Question 4:
4. With appropriate instances and/or the appropriate formulas, illustrate out the following:
i. Food cost
ii. Break-even point
iii. Beverages costs
iv. Butcher’s test
v. Weight loss calculation
vi. Optics
vii. Ageing of meat
viii. Banqueting
ix. The sequences in mixing cocktails
x. The function sheet